How to make Guacamole in a Molcajete

Making guacamole in a molcajete is the ultimate way to enjoy fresh, flavorful guac. Made in a traditional Mexican mortar and pestle, this method creates a rich, chunky texture that’s perfect for scooping with tortilla chips or topping tacos. The grinding process releases the full flavor of each ingredient, giving you a guacamole that’s extra delicious and truly authentic. If you’ve never made guacamole this way, you’re in for a treat!

This guacamole is fresh, chunky, and full of flavor. Making it in a molcajete enhances every ingredient, from creamy avocados to zesty lime and fragrant cilantro. It’s perfect with tortilla chips, tacos, or burritos—and it’s made with just a few simple ingredients!

It’s not just tasty, it’s healthy too! Avocados are packed with good fats, fiber, and vitamins, while lime juice and tomatoes add antioxidants. Plus, since it’s homemade, there are no preservatives—just fresh, wholesome goodness.

💚 Why you will love this recipe

• Fresh, vibrant flavors: The combination of creamy avocado, zesty lime, and fresh cilantro creates a flavor explosion.
• Quick and easy: With just a few ingredients, you can throw together this guac in 10 minutes.
• Customizable heat: You can adjust the spice level to your taste by adding more or less jalapeño or chili.
• Perfect for any occasion: Whether you’re serving it at a party, with tacos, or as a snack, this guacamole fits every moment.
• Healthy: Packed with good fats, fiber, and antioxidants, this guacamole is as nutritious as it is delicious!

🗝️ Key ingredients and substitutions

• Avocados: The base of this popular dip. Use ripe, soft avocados for the best texture. If you’re out, you could try using a different creamy fruit like mango for a twist.
• Cherry Tomatoes: Add juiciness and sweetness. You can swap them with diced roma tomatoes if needed.
• Red Onion: Adds a bit of sharpness. Yellow onion works as a substitute if that’s what you have on hand.
• Cilantro: Freshness in every bite. If you don’t like cilantro, fresh parsley is a good substitute.
• Jalapeño or Chili: For some heat! If you prefer a milder guac, omit the pepper or use a little bell pepper.
• Lime Juice: For that zesty punch. You can also use lemon juice in a pinch.
• Salt: To bring all the flavors together. Sea salt or kosher salt is ideal.

🥣 How to make authentic guacamole in a molcajete

It’s really simple – here we go!

1. Prep the Ingredients: Dice the red onion, cherry tomatoes, and jalapeño (or red chili), stem and seeds removed. Finely chop the cilantro for a burst of freshness.
2. Mash the Base: In your molcajete (or a mortar and pestle), combine the diced onion, chili, lime juice, salt, and pepper. Grind everything together until it forms a slightly mashed mixture—this step helps infuse the flavors.
3. Add the Avocados: Peel and pit the avocados, then scoop the flesh into the molcajete. Use the pestle (or a fork or potato masher) to mash everything together until you reach your preferred consistency. Some like it chunky, some like it smooth—your call!
4. Mix in the Rest: Toss in the diced tomatoes and chopped cilantro, then stir gently to combine. Give it a taste and adjust the seasoning with more lime juice, salt, or pepper if needed.
5. Serve and Enjoy: Scoop the guacamole into a serving bowl (or just keep it in the molcajete for an authentic touch). Serve right away with tortilla chips, tacos, or your favorite Mexican dishes.

🪄 Recipe notes and tips

• Use ripe avocados: They should be slightly soft when you press them but not mushy. Underripe avocados won’t mash well.
• Adjust the heat: Start with a little jalapeno or chili and add more if you like it spicier.
• Mash to your preference: If you like chunky guac, mash lightly. For a smoother texture, mash longer.
• Don’t skip the lime juice: It adds flavor and helps prevent browning.
• Salt matters: Sea salt or kosher salt gives the best flavor.
• Make it your own: Try adding a pinch of cumin, chopped mango, or even crumbled cotija cheese for a unique twist.

🫙 Storage Instructions

• Use an airtight container: Transfer the guacamole to a container that seals tightly to keep it fresh.
• Keep the pit in: If you’re storing it in the same container, leave the avocado pit in the guacamole. It can help slow down the browning process.
• Add lime juice: Squeeze a little extra lime juice over the surface to help preserve its color and flavor.
• Press plastic wrap against the surface: For added freshness, press plastic wrap directly on the guacamole to prevent air from getting to it.

Guacamole can stay good for about 2-3 days in the refrigerator, though it’s best enjoyed fresh!

🌮 Recipes that go with this authentic guacamole recipe

Molcajete guacamole is so versatile, and it pairs well with a variety of dishes. Here are a few ideas for what to serve it with:

• The BEST Vegan Queso
• Instant Pot Vegan Chili Recipe
• Restaurant-Style Chicken Fajitas
• Cheesy Keto Chicken Enchilada Casserole
• Crispy Carnitas
• Taco Truck Green Sauce
• Easy Cherry Frozen Margaritas
• More Mexican Dishes: Tacos, burritos, quesadillas
• Snacks: Tortilla chips, veggies (carrot sticks, cucumber slices, bell pepper strips)
• Side Dishes: Mexican street corn, rice and beans

❓ Frequently asked questions

😋 More Mexican-inspired recipes you will love

• Keto Enchilada Sauce
• Whole30 Taco Seasoning
• Cilantro Lime Radish Rice
• Three Bean Chili
• Copycat Chipotle Pollo Asado Recipe
• Easy Keto Guacamole Recipe

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📖 Recipe

Molcajete Guacamole Recipe

Bethany Galloway

Making guacamole in a molcajete is the ultimate way to enjoy fresh, flavorful guac. Made in a traditional Mexican mortar and pestle, this method creates a rich, chunky texture that’s perfect for scooping with tortilla chips or topping tacos.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauces & Condiments

Cuisine Mexican

Servings 8 people

Calories 129 kcal

Ingredients

  

1x2x3x

• 3 avocados
• 1/2 medium red onion
• 210 g cherry tomatoes about 12 or 13
• 1/2 jalapeño or 1 small red chili see note 1
• 1 good handful cilantro about 5g
• 1/4 – 1/2 lime juice to taste
• 1/4 teaspoon garlic powder optional
• 1/4-1/2 teaspoon salt to taste
• ground black pepper to taste

Cook ModePrevent your screen from going dark

Instructions

 

• Dice the onions, tomatoes, and chili pepper, and finely chop the cilantro.
  1/2 medium red onion, 210 g cherry tomatoes, 1/2 jalapeño or 1 small red chili, 1 good handful cilantro
• Add them to a molcajete, mortar, or a large bowl, and also add the lime juice, garlic powder, salt and pepper.
  1/4 – 1/2 lime juice, 1/4-1/2 teaspoon salt, ground black pepper, 1/4 teaspoon garlic powder
• Peel and deseed avocados. Tip: reserve the seeds for storing later.
  3 avocados
• Add them to the molcajete, mortar, or a large bowl.
• Mash with a fork, large, rounded spoon, potato masher, or pestle/tejolote for about 1 minute, or until it reaches your preferred consistency.
• Adjust the seasoning and serve immediately.

Notes

• Use ripe avocados: They should be slightly soft when you press them but not mushy. Underripe avocados won’t mash well.
• Adjust the heat: Start with a little jalapeno or chili and add more if you like it spicier.
• Mash to your preference: If you like chunky guac, mash lightly. For a smoother texture, mash longer.
• Don’t skip the lime juice: It adds flavor and helps prevent browning.
• Salt matters: Sea salt or kosher salt gives the best flavor.
• Make it your own: Try adding a pinch of cumin, chopped mango, or even crumbled cotija cheese for a unique twist.

Storage Instructions

• Use an airtight container: Transfer the guacamole to a container that seals tightly to keep it fresh.
• Keep the pit in: If you’re storing it in the same container, leave the avocado pit in the guacamole. It can help slow down the browning process.
• Add lime juice: Squeeze a little extra lime juice over the surface to help preserve its color and flavor.
• Press plastic wrap against the surface: For added freshness, press plastic wrap directly on the guacamole to prevent air from getting to it.

Guacamole can stay good for about 2-3 days in the refrigerator, though it’s best enjoyed fresh!

Nutrition

Calories: 129kcalCarbohydrates: 8gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 81mgPotassium: 439mgFiber: 5gSugar: 2gVitamin A: 265IUVitamin C: 15mgCalcium: 14mgIron: 1mg

Keyword guacamole in a molcajete, molcajete guacamole

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